5 mistakes people make when drinking Champagne:
, make sure you’re getting the most bang for your buck by avoiding these common mistakes, as identified by wine experts. “I don’t like to put it right in the ice bucket,” says Kathryn Coker, head of the wine program at Esters Wine Bar in Los Angeles. “My favorite thing is to open it when it’s cold, and then let it sit on the table. I like to see what happens when it warms up naturally to cellar temperature, around 55 degrees,” says Coker. “All the flaws come out, and all the nuances come out.
Matteo Lunelli, president and CEO of wine company Ferrari Trento , recommends storing your bottle in a cool dark place, and then refrigerating it the night before drinking. The final temperature should be between 42.8° F and 44.6° F. His one caution: storingin the fridge for too long can alter the taste. “The cork can dry out due to no humidity and, as the corks dry out, the seal between the bottle and the cork loosen up and the wine will oxidize faster, changing its aromas.
Coker agrees. “You can really appreciate Champagne as a wine when it’s served this way, and not just as a delightful beverage,” she says. “Usually when I taste a wine, I smell, swirl, smell. When you have a flute, you can’t do that, and, there’s such a small amount of surface area exposed to oxygen is so much less in the flute. Less esters are able to be released.” Coker points to the fact that, in France, one almost always is served sparkling wine in a white wine glass.
Cristina Mariani-May, Co-CEO of Banfi Vintners, points to the same being true in Italy. “There, you’ll almost always see Prosecco and sparkling wine enjoyed in a white wine glass,” she says. “As with a still wine, the more a sparkler breathes, the more expressive it will become, both in the aromas and on the palate, because what you smell is what you taste.”
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